Asian Steak and Vegetable Stir-fry This stir-fry is on the lighter side, so it’s perfect for when you’re craving some Asian food but don’t want the regret afterwards!
Ingredients
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Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain.
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Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic.
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Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.
Per Serving: 336 calories; protein 26g; carbohydrates 38.3g; fat 7.6g; cholesterol 59.6mg; sodium 599.5mg. Be sure to use a nonstick skillet, since this recipe doesn’t use any oil.